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Old 01-09-2015, 12:32 PM   #51
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Quote:
Originally Posted by Andy M. View Post
This works.

You can also buy buttermilk powder in the baking section of the supermarket. It's great because it lasts for a long time so you're not wasting buttermilk or looking for recipes to use it up. Just measure the powder into the dry ingredients and add the appropriate amount of water to the wet ingredients and you're all set.
I had a can of powdered buttermilk in my cart at the grocery store some months ago when we were discussing homemade ranch dressing. I put it back for some reason.

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Originally Posted by Dawgluver View Post
About a tsp for a cup, I think. You can use it within a few minutes.
Thanks.

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Originally Posted by Whiskadoodle View Post
Which would you add to a cornbread recipe to make it less crumbly ?
More egg, more buttermilk, more oil???
Or, make sure to not over bake it.
Usually mine is good. I always bake in a cast iron pan unless it's muffins.
Scroll back in this thread to the Mexican cornbread recipe. It is supposed to cure the problem of dry cornbread.
I was to make it yesterday, but we ate out instead.
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Old 01-09-2015, 04:43 PM   #52
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Originally Posted by Kayelle View Post
I had the same problem with the powdered stuff Dawg. It was also quite expensive, unless you bake a lot.

To make your own buttermilk you'll need a Tablespoon of lemon juice or vinegar to one cup of milk however.
I would think you could use natural (unflavoured, unsweetened) yoghourt in place of buttermilk, couldn't you? I seem to remember when I made the Anna Olson recipe that started this thread that I couldn't find buttermilk so I used yoghourt which I always have in as I make my own.

I use it for making scones too
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Old 01-10-2015, 12:57 PM   #53
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I would think you could use natural (unflavoured, unsweetened) yoghourt in place of buttermilk, couldn't you?
Buttermilk and unflavored yogurt are two things i can assure you, do not reside in my fridge. At least not on a regular basis.
I bought the buttermilk for the cornbread and had to throw it out the other day as it was expired. Waste.

Last night we opened a package of Martha White corn muffin mix.
I chopped some red bell pepper, opened a small can of green chili's (drained) and grated some cheddar cheese.
Best corn bread I have ever had. But it was sweet.
I am considering making the Mexican cornbread and completely leaving out the sugar.
Has anyone made this without the sugar?
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Old 01-10-2015, 01:18 PM   #54
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Sugar helps keep it moist, as sugar likes water.
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Old 01-10-2015, 03:35 PM   #55
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I wonder if that's my dilemma-- I asked the other day why sometimes my cornbread seems dry-- sometimes I leave out sugar altogether, Plus ( yes I know,) sometimes I use a different recipe, so I am inconsistent, but how else is one going to find the perfect recipe.

I'm going to try the Mexican cornbread recipe next time I bake a pan.
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Old 01-10-2015, 06:00 PM   #56
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I've cut corners in a pinch and added shredded cheddar and chopped jalapenos to a box of Jiffy cornbread mix. Not bad!
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Old 01-10-2015, 06:50 PM   #57
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Cornbread?

The only cornbread I make is Jiffy. I like it, and frankly, my Southern exSIL's cornbread wasn't quite as good, though I would never tell her.
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Old 01-10-2015, 06:54 PM   #58
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I bought a Lodge Recipe book that has a lot of prize winning corn breads. I tried a plain one today. I used it as my bread for the burgers I made. It was pretty plain jane. cornmeal,bacon grease, baking powder, salt, butter milk
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Old 01-10-2015, 07:41 PM   #59
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I love the Jiffy Mix, add a tablespoon of sugar and then go from there.
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Old 01-10-2015, 07:55 PM   #60
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Cornbread?

Hmm. Great ideas, PF and Legend. May have to hit the Jiffy mix with some bacon grease and sugar!
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